The Chef: ElizabethThe Menu: A quick ratatouille tossed together from what we had on hand. More specifically, tomato sauce, eggplant, bell peppers, onions, garlic, and herbs made a lovely medley for our sauce, and the savory main was served over an amaranth polenta. Today's simple salad was made extra garlicky with garlic-rubbed croutons and a lemon-garlic dressing.
The Goods: Sometimes we can all use a new grain in our lives. While Elizabeth is a committed pasta lover, the amaranth called to her today. Though she had imagined more of a fluffy, rice-like consistency, the more-porridgy dish that she ended up with was a pleasant surprise. Moral of the story? Don't forget the lesser-loved grains: amaranth, teff, and quinoa!
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